A small slice of New England

Cranberry Creme Brulee Tartlets – Yum!

OK, sometimes recipes fall into your hands from strange sources. While reviewing the BJ’s monthly circular, this particular recipe had a picture that just looked good and the ingredients fit the season… so I was game to give it a try. As with any new recipe, play with it until you get it right. Here is my interpretation…

Crust

2 packages refrigerated pie crust (I used Pillsbury)

Cranberry Filling

2 to 3 Cups Fresh Cranberries

1/2 teaspoon Cinnimon

1/3 Cup Water

Cream Cheese Filling

12 oz Cream Cheese, softened

2 Tbsp Heavy Cream

1/2 Cup Sugar

3 Eggs

1 tsp Vanilla Extract

Caramel

1/2 Cup Werther’s Original Hard Candies, Crushed

Heat oven to 450 degrees. In 1 quart saucepan, mix cranberry filling ingredients; heat to boiling. Cook over medium heat about 10 minutes, stirring occasionally, until thickened and allow to cool. Unroll pie crusts on a floured work surface and flatten each crust slightly with a rolling pin. With a 3.5 inch round cutter cut as many rounds from crusts as possible. Spray muffin tins with Pam for baking and press rounds into tins and up sides with a little beyond the edges of the tin. Bake 8 to 10 minutes or until light brown, remove from oven and let cool. Turn oven down to 350 degrees. In a large bowl mix Cream Cheese Filling ingredients with electric mixer on medium speed until smooth. Spoon one heaping teaspoon of cranberry filling into each tart shell. Top with cream cheese filling. Back 10 to 12 minutes or until center is set. Remove from oven and sprinkle each tartlet with crushed candies. Bake 3 to 5 minutes or until candy has melted. Refrigerate until thoroughly chilled. Enjoy!